Chuck49: forum

• 2cups/320 grams rice flour
• ½cup/55 grams glutinous rice flour
• 1tablespoon baking powder
• 1teaspoon salt
• ¾cup/150 grams granulated sugar
• ?cup/76 grams unsalted butter, melted, plus more melted butter for topping, and butter for greasing pan
• 1½cups/355 milliliters coconut milk
• 3eggs, lightly beaten
• 1banana leaf (optional)
• 1salted duck egg, sliced (optional)
• 1cup/80 grams grated queso de bola or Cheddar cheese
• ½cup/52 grams grated coconut, for topping (optional)

1. Step 1
   Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
2. Step 2
   Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
3. Step 3
   Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.

Puto Bumbong (cheese overload)
Traditional Christmas purple rice cake of Filipinos.

Ingredients

• 1 1/3 cups sticky purple rice
• 1 1/3 cups glutinous white rice malagkit
• 2/3 cup long grain purple rice
• 6 cups water for soaking the rice
• 3/4 cups muscovado sugar
• 1 1/2 cups freshly grated coconut
• 1/2 cup softened butter

Instructions

• Combine all types of rice in a large mixing bowl. Pour water. Soak for 2 days.
• Drain the water by pouring the contents of the bowl into a large sieve.
• Put the soaked rice in a large food processor. Start to grind the rice until it becomes very fine. Note: It took me around 10 minutes to achieve this consistency.
• Fill your puto bumbong steamer with water halfway through. Apply heat and then let the water boil.
• Meanwhile, fill each bumbong (bamboo tube) with powdered rice. Note: Do not compress the rice so that steam can pass easily.
• Once the water starts to boil rapidly, arrange each bamboo tube on the steamer. Continue to cook until steam comes out of the tube.
• Remove the tube from the steamer. Arrange the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar.
• Serve. Share and enjoy!

R+ great work! 

Congratulations!! 🥳

Goodluck mate. Please stay away from cocomelon. 😂 Jk. Have a great one! 

t-r-o-u-t

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EDIT: SORTED OUT. THANKS.

!!!! FELIZ NAVIDAD !!!!

Puto Bumbong (cheese overload)
Traditional Christmas purple rice cake of Filipinos.

Ingredients

• 1 1/3 cups sticky purple rice
• 1 1/3 cups glutinous white rice malagkit
• 2/3 cup long grain purple rice
• 6 cups water for soaking the rice
• 3/4 cups muscovado sugar
• 1 1/2 cups freshly grated coconut
• 1/2 cup softened butter

Instructions

• Combine all types of rice in a large mixing bowl. Pour water. Soak for 2 days.
• Drain the water by pouring the contents of the bowl into a large sieve.
• Put the soaked rice in a large food processor. Start to grind the rice until it becomes very fine. Note: It took me around 10 minutes to achieve this consistency.
• Fill your puto bumbong steamer with water halfway through. Apply heat and then let the water boil.
• Meanwhile, fill each bumbong (bamboo tube) with powdered rice. Note: Do not compress the rice so that steam can pass easily.
• Once the water starts to boil rapidly, arrange each bamboo tube on the steamer. Continue to cook until steam comes out of the tube.
• Remove the tube from the steamer. Arrange the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar.
• Serve. Share and enjoy!

• 2cups/320 grams rice flour
• ½cup/55 grams glutinous rice flour
• 1tablespoon baking powder
• 1teaspoon salt
• ¾cup/150 grams granulated sugar
• ?cup/76 grams unsalted butter, melted, plus more melted butter for topping, and butter for greasing pan
• 1½cups/355 milliliters coconut milk
• 3eggs, lightly beaten
• 1banana leaf (optional)
• 1salted duck egg, sliced (optional)
• 1cup/80 grams grated queso de bola or Cheddar cheese
• ½cup/52 grams grated coconut, for topping (optional)

1. Step 1
   Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
2. Step 2
   Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
3. Step 3
   Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.